Cassava Thins (Jetkolet): the journey of making this artisan Borobudur-style cassava chips is started by turning cassava into sourdough before sliced, fried, and seasoned. Locally known as jetkolet, the short of dipejet ngolet, which means whenever the dough is kneaded, it will bounce back. Being vegan and gluten-free, this snack is definitely a guilt-free pleasure.
Foxtail Millet (Jewawut): Jewawut is an ancient grain and becomes forgotten food biodiversity of the Indonesian archipelago. Rich in iron, B vitamins, and calcium, millet has a mild corn flavor, is naturally gluten-free, and has a low glycemic index. It can be used as a rice substitute, perfect for salad mix, and can be cooked as porridge.
Cooking Instruction:
- Millet Rice: Use 2 portions of water/stock for every 1 portion of millet
- Millet Porridge: Use 3 portions of water/stock for every 1 portion of millet
Roasted Tricolor Rice Tea: This hand-roasted rice tea is made from heirloom organic rice known as Andel Red Rice, Cempo Black Rice, and Menthik Wangi Brown Rice. Brew 1 tsp of roasted rice to every cup of boiling water, and let steep for 2-3 minutes. Spices like mace or cinnamon as well as sugar can be added to your liking.
Bamboo Black Salt: Made from pure sea salt infused with activated bamboo charcoal. This approach increased the detox properties. It can be used for seafood dishes to minimize the allergic effect, or as a finishing salt to enrich the flavor of the dish.
Smoked Salt: This award-winning salt (1-star Great Taste Award) is made from pure sea salt wrapped in coconut leaves and slowly smoked using mango logs for three days. It is best to be used as finishing salt for steaks, pan-seared dishes, and table salt.
